Wednesday, June 1st 2011, 5:29 pm
Santa Fe Layered Salad
Ingredients:
2 packages Jiffy cornbread prepared: very dry, coarsely crumbled, divided
1 can (2¼ ounces) sliced ripe olives, drained
1 can (16 ounces) pinto beans, rinsed and drained
1 can (11 ounces) whole kernel sweet corn, drained
1 cup Hidden Valley® Original Ranch® Spicy Ranch Dressing, divided
1 cup diced bell pepper, assorted colors
2 cups shredded Rotisserie chicken
½ cup diced red onion
1 cup seeded and diced tomatoes (about 2 medium)
½ cup shredded Mexi-blend cheese
In large, clear salad bowl or trifle dish, layer half of the cornbread, followed by next three ingredients. Top with ½ cup of the dressing. Layer next four ingredients, remaining cornbread, and remaining dressing. Sprinkle with cheese.
Cover and refrigerate several hours or overnight.
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